ArticleFood chemistry: X2024
Effects of cofermentation of
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed.
- Enhancement of "Laohan" melon wine quality via co-fermentation withFood chemistry: X · 2026Article
- Machine Learning and SHAP Feature Analysis: Classification Model for Aroma Components in Green Plum Wine.Foods (Basel, Switzerland) · 2026Article
- Impact of winemaking technologies on polyphenolic composition and wine microbiome.Frontiers in microbiology · 2026Article
- Co-Fermentation withFoods (Basel, Switzerland) · 2025Article
- Analysis of Volatile Organic Compounds in Wines fromFoods (Basel, Switzerland) · 2025Article
- Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production.Food chemistry: X · 2025Article
- Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods.Foods (Basel, Switzerland) · 2025Article
- Fermentation ofMolecules (Basel, Switzerland) · 2025Article
- Enhancing blueberry wine quality and antioxidant capacity through mixed fermentation with S. cerevisiae and O. oeni.NPJ science of food · 2025Article
- The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Foods (Basel, Switzerland) · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of Cabernet Sauvignon wine.Food chemistry: X · 2024Article
- Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period.Molecules (Basel, Switzerland) · 2024Article
- Response mechanism of Saccharomyces cerevisiae under benzoic acid stress in ethanol fermentation.Scientific reports · 2024Article
- Phytochemical and Flavor Characteristics of Mulberry Juice Fermented withFoods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To determine the effect of cofermentation of
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.